Citrus Kissed Winter Salad

Winter salad ingredients can be every bit as inspiring as those in summer. Thinly sliced Brussels sprouts, baby kale leaves, juicy mandarin orange sections, creamy avocado chunks and pomegranate seeds all tossed together with a lime honey vinaigrette are proof of that. The addition of coarsely chopped roasted almonds and shredded cooked chicken make this salad a meal in one.

The lime honey vinaigrette is perhaps the highlight of this salad, lightly bathing the kale and Brussels sprouts with a smooth tangy sweet flavor. I like to double the recipe and keep the extra in the refrigerator to use at a moment’s notice to toss with salad greens the rest of the week.

Toss together all ingredients, except honey lime vinaigrette, in a large bowl. Drizzle as much vinaigrette as desired over ingredients and toss to evenly coat.

Notes

To roast almonds:Preheat oven to 375 degrees F. Spread almonds in single layer on a baking sheet; bake just until skins are slightly darkened, about 10 minutes. Remove from oven and cooling to room temperature.